One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.

Preparing foods from other Jewish communities is broadening. It's interesting to sample the foods of other Jewish communities and see what they developed.

The Passover experience is an incredibly pedagogic one.

People remember the different variations of stuffed cabbage based on their mothers and grandmothers. It's not just about food. Eating something as traditional as this is a cultural experience, one that is spiritual and nostalgic. It manages to transcend time; it's food for the soul.

I grew up with my grandparents around. I think that's important for a child. If for no other reason than to hear stories about their parents when they were children.

I think what I'm gonna do is keep being international and not being grounded to any one particular thing. As long as I'm entertaining people in one way or another and maintaining some sort of adventurous life with my family in tow, then I'll be happy.

I think that our view of love and family informs our work, the way we empathize with people.

There's such a strong community element in country - it's like a family. So I don't want to do anything that can come off, even if I'm not intentionally doing it, as giving the perception that I'm trying to abandon that family.